7 FoodTok Creators You Need On Your Feed
Swipe, stalk, salivate
By Yana Van Der Byl | 5th June 2025Welcome to the scroll-worthy side of the internet where whipped feta is a love language, crispy potatoes are a personality trait, and your next dinner party inspo is only a swipe away. This is FoodTok. A corner of TikTok that’s as addictive as it is delicious, where algorithms know your cravings before you do and recipes come with a side of sass, slow pours, and ASMR crunch. Whether you’re here for moody cottage-core kitchens, the perfect five-ingredient pasta, or that viral dessert you swore you’d never try (until now), there’s something for every kind of food mood.
But it’s not just about the food, it’s about the creators behind it. The ones with pantry porn to die for, snack hacks that make you feel like a genius, and the kind of effortless hosting energy we all aspire to. These are the tastemakers (and taste-testers) feeding our feeds — and our cravings.
@andyhearnden
The king of FoodTok, Andy Hearnden, better known as Andy Cooks, is the meat-searing, butter-loving Aussie chef inspiring home cooks around the world one post at a time.
Pan fried corn fritters, pico de gallo, crushed avocado and poached eggs A favourite breakfast in our house – corn fritters pan-fried till golden, topped with crushed avo, zesty pico de gallo and soft-poached eggs. It’s fresh, hearty, and perfect for slow mornings. Made in partnership with @KitchenAid Australia & NZ using the Cordless Go Top Down Chopper, Cordless Go Citrus Juicer and Cordless Go Hand Blender. #Kitchenaid #madewithkitchenaid #breakfast #recipe #cornfritters Ingredients 3 corn cobs, peeled, husk removed 1 red onion, chopped 1 clove garlic, smashed 2 eggs ¼ cup (60ml) coconut milk 3 spring onions, finely sliced sea salt and black pepper, to season 1 cup (150g) self-raising flour 2 tsp Tajin seasoning 1 avocado juice of 1 lime 2 tomatoes, finely diced ½ white onion, finely diced 1 jalapeno chilli, finely diced half a bunch coriander, leaves chopped 2 tbsp olive oil poached eggs, to serve Method Slice kernels off corn cobs and place half in a small food processor. Add onion and garlic and pulse until a paste forms. Transfer mixture to a medium bowl along with remaining corn kernels. Stir in eggs, milk and spring onions, season with salt and black pepper. Fold in flour and seasoning, until just combined. Set batter aside. Mash avocado with half the lime juice, until smooth. Season with salt. For pico de gallo, combine tomatoes, white onion, jalapeno and coriander in a small bowl with the remaining lime juice and mix well. Heat some of the oil in a large frying pan over medium heat. Working in batches, drop ¼ cupfuls of batter into the pan and allow to spread to about 8cm wide. Cook for 3 minutes on each side, or until golden brown. Transfer to a plate lined with a paper towel and keep warm while repeating with remaining batter and oil. To serve, place 3 fritters on each serving plate, top with avocado puree and scatter over pico de gallo. Serve with poached eggs.
@coconutandbliss
Whole food made cool. Earthy, fun recipes that look straight out of a Bondi cafe.
Iykyk – thanks for the inspo @Lucas Restaurants 200g kingfish sashimi, sliced Coconut cream, to drizzle -nahm Jim 4 long green chillis (remove seeds if you want less spice) 3 garlic cloves 3/4 bunch of coriander + coriander roots 2 tbsp caster sugar 2 1/2 tbsp fish sauce 1/3 cup fresh lime juice -garnish 1 long green chilli, julienned Baby cress leaves (I forgot to add mine 🙁 Segments from 2 limes 1 large lime leaf, julienned Thai basil leaves To make the nahm jim, roughly chop 3 green chillis. Place in a small blender alongside coriander root, coriander leaves, garlic, sugar, 2 tbsp of the fish sauce and half of the lime juice. Blend until smooth. Pour into a small bowl. Stir in remaining lime juice and fish sauce. Taste and add a touch more lime juice if needed. Arrange kingfish on place. Spoon over the nahm jim and drizzle with coconut cream. Top with garnishes. Note: I recommend using a smaller blender – started off with my vitamix but switched over to my NutriBullet halfway #christmas #recipe #kingfish
@wishbonekitchen
Meet mini-Martha Stewart (minus the drama). If she’s not in NYC, she’s whipping up something dreamy in the Hamptons — and yes, we want an invite.
my cookbook is out in less than 2 months!!! here’s a tb to one of my favorite shoot days w my queen @emma
@food_bylucy
Low-effort, high-impact meals. Girl dinner, comfort fusion, always hits the spot.
KALE AND BUTTER BEAN TORTELLINI SOUP Serves 4-5 Ingredients – 1 -2 tbsp olive oil – 1 white onion, finely chopped – 1 leek, finely chopped – 3 celery sticks, finely chopped – 4-5 garlic cloves, finely chopped – 5-6 kale stems, leaves removed and roughly chopped – 7-8 Brussel sprouts, finely chopped – 1 tbsp salt – Scrunch of cracked black pepper – 1 tin of butter beans, drained and washed – 1 chicken stock cube plus 2 cups of water, or 600ml of chicken stock – 3/4 tsp ground cumin – 1/4 tsp chilli flakes – Zest of half a lemon – 1 tin of coconut cream – 1/4 cup parmesan, grated – 1 packet of fresh tortellini- use my previous chicken and corn filling plus gyoza wrappers, otherwise buy store-bought. Garnish – Parmesan, grated – Chives, finely chopped – Drizzle of chilli crisp oil – Drizzle of olive oil Method • First sauté the onion, leek and celery until soft then add in the garlic, kale, brussel sprouts, salt and pepper. • Once the kale has wilted add in the butter beans, stock, cumin, chilli flakes, lemon zest and parmesan and give that a mix through before adding in the coconut cream plus water if you used a stock cube. Let that simmer for about 15 – 20 min. • During this time, make the tortellini using my previous chicken and corn filling and folding them using the gyoza wrappers otherwise if you’re using the store bought tortellini, just relax, enjoy wine and or clean up. • Cook the tortellini in the broth until they float, then serve with parmesan, chives, chilli oil and olive oil. #soup #soupseason #tortellini #tortellinisoup #kaleandbutterbeans #kale #buttetbeans #coconutcream #quickdinner #easymeals #soupweather #coldweather #comfortfood #comfort #soupszn
@bromabakery
BDE (Big Dessert Energy). We are talking chocolate chip cookies that should be illegal, plus a fusion of baked goods like tiramisu blondies (YUM).
here to remind you that brown butter brownies exist and they are life changing. so like no big deal, i just, like, think you should make them today because… they are everything. the full recipe is linked in my bio. enjoyyyy 😌
@michael_finch
Fresh off being crowned Food Creator of the Year at the 2025 TikTok Awards, beauty guru-turned-foodie Michael Finch is your ultimate home-cooking inspo. From one-pot noodles to comforting pastas, his cosy creations are impossible to scroll past without hitting save.
CREAMY BEEF ONE POT PASTA – 1/2 onion, diced – Garlic, as much as you like – 500g beef mince – 2 tbsp tomato paste – 1 tbsp harissa paste (optional) – 2 1/2 cups chicken stock – 600ml tomato passata/ diced tomatoes – 1 cup heavy cream – 300g pasta – Fresh parsley, for garnish – parmesan cheese for the top
@recipe_tin
One of the O.G. foodie creators, Nagi has become the go-to for countless households when it comes to home-cooked meals done right. From flavour-packed curries to next-level brownies, she really can do it all — and you can trust her recipes will earn you plenty of compliments.
Chef @hannahxii – you’re a legend. THIS IS THE REAL DEAL and it’s the best I’ve had in my life! Also, see recipe notes for an AWESOME way to make this beef that costs over 50% less. I was blown away how good it was!! JB made 6 versions one after the other to crack the secret. GAME CHANGER!- N x ❤️ Beef in Black Bean Sauce Recipe from Chef Hannah @recipetin_meals 1/2 cup preserved black beans* (salted black beans, fermented black beans) (75g) 400g/14 oz beef rump steak ^(US: top sirloin), thinly sliced 3mm / 0.1″ 1 tbsp garlic, finely minced with a knife ~ 4 cloves 1 brown onion and 1 green capsicum (bell pepper), cut 2.5cm/1″ squares 1/2 cup peanut oil** (or veg, canola) 1 tbsp Chinese cooking wine^^ (shaoxing wine) TENDERISING MARINADE: 1 tbsp EACH light soy sauce, oyster sauce 1 tsp dark soy 2 tsp cornflour / cornstarch 1/4 tsp baking soda (bi-carbonate) 1 tbsp sesame oil SAUCE: 1 tbsp light soy sauce 2 tbsp cornflour/cornstarch 2 tsp white sugar 1 cup water 1. Mix marinade except sesame oil, toss with beef, then mix in sesame oil. Marinade 1 hr. 2. Soak beans in water 30 min then drain. 3. Sauce – mix soy, cornflour and sugar, then mix in water. 4. Cooking – Heat oil in wok over high heat. Cook beef 30 sec until no longer red, remove onto plate with slotted spoon. Discard all but 3 tbsp oil. Cook beans 20 sec, add garlic, cook 10 sec. Add onion and capsicum, cook 1 min. Add beef, cook 1 min, pour wine around edge of wok, toss 30 sec. Add sauce, cook 1 min until thickens to coat beef and shiny. Serve with rice! * Find in Asian store, packs start at $1.50, lasts forever ** Can reduce to 3 tbsp, pan fry beef instead ^ Brilliant economical option – blade roast (bolar blade/chuck blade), marinate 24 hrs. It is SO GOOD. Chuck beef also great (24 hrs). ^^ If you can’t consume alcohol use 50/50 low sodium chicken stick and water for sauce (instead of just water) #recipetineats #beefblackbeansauce
Whether you want to actually cook or just collect aesthetically pleasing videos of people zesting lemons in good lighting, these are the feeds to feast your eyes on.
Imagery: @coconutandbliss / @bromabakery / @wishbonekitchen
